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Gourmet
Guanaja Chocolate Cake (gluten-free)
Made with Cooking Range Guanaja 70% dark chocolate
An original recipe by l’École Gourmet Valrhona
1 stepMakes one cake in a 8×8×20cm mould
Recipe Step by Step
Step01
GLUTEN-FREE CHOCOLATE CAKE
185g Eggs
60g Acacia honey
85g Caster sugar
70g Ground almonds
95g Whipping cream
35% 60g Brown rice flour
45g Potato starch
6g Baking powder
20g COCOA POWDER
80g Melted butter
45g GUANAJA 70% chocolate
Mix the eggs, honey and sugar without whisking.
Sift together the rice flour, starch and COCOA POWDER, then add to the mixture along with the ground almonds and baking powder.
Next, add the cream.
Finally add the GUANAJA 70% chocolate and melted butter.
Pour the batter into the moulds lined with baking paper, then use a buttered scraper to make a cut lengthways up the cake to aid the baking process.
Sift together the rice flour, starch and COCOA POWDER, then add to the mixture along with the ground almonds and baking powder.
Next, add the cream.
Finally add the GUANAJA 70% chocolate and melted butter.
Pour the batter into the moulds lined with baking paper, then use a buttered scraper to make a cut lengthways up the cake to aid the baking process.
Assembly and finishing
Bake at 160°C for about an hour. Check the cake is fully baked by inserting a knife into the centre. If it comes out clean, the cake is done. Place the cake on a rack and leave it to cool.